The Joy of Green Cleaning with Leslie Reichert

Leslie Reichert - Leslie Reichert is a “green” cleaning coach. Her mission is to teach and encourage others in the “art” of homekeeping and green cleaning. Leslie has seen scores of people who fight a daily battle with asthma and allergies, which many believe are caused by using harsh chemicals in the home. With over 20 years experience, she realized she wanted to share her knowledge and encourage people to start green cleaning and since then she has become an author, coach, presenter and speaker for the green cleaning industry. She presents with Celebrity Chefs like Paula Deen and Ming Tsai at events such as the Chicago International Home and Housewares Show and Good Taste, Pittsburgh. Leslie can be contacted at her cleaning hotline at 1-866-50CLEAN or on her blog at http://www.thecleaningcoach.us/ .

Her book, The Joy of Green Cleaning, is available on line at Amazon.com or at her book site at http://www.thejoyofgreencleaning.com/ You can also download an e-book or just specific chapters for only $2. She resides with her husband and three children in the Blackstone Valley area of Mass.

Kneadless Breadmaking with Cookbook Author Nancy Baggett

Nancy Baggett is a baking expert, food journalist, and bestselling cookbook author whose thirteen titles include the IACP Award–winning International Chocolate Cookbook, The All-American Cookie Book, a James Beard Foundation and IACP best baking book nominee, and The All-American Dessert Book. She contributes to Eating Well, the Washington Post, and many other leading food magazines and newspapers, and is an occasional commentator for NPR's Weekend All Things Considered. Baggett appears frequently at culinary and food writing workshops, classes, and demonstrations around the country, and has been interviewed on many national TV and radio shows. Her Web site is http://www.kitchenlane.com/.

88 Ways to Her Heart: Cooking for Lovers w/Chef Jernard Wells

From Chef Jernard: This book is designed for the non-cooker as well as the experienced cooker. We all could use a little spice in our love life. A wise man once told me, You never see anyone eating and frowning. I truly believe this book will keep you smiling by creating happiness in your kitchen and love life too!!!

Better known as “the love chef,” Wells was born in 1979 and raised with his six siblings. His passion for cooking was started at a very young age and first blossomed when he turned 16 years old, opening his first restaurant based out of his mother’s kitchen. Six years later, he opened his second restaurant at an entertainment complex. He then enrolled in the Memphis Culinary Academy School and studied under Chef Joseph Carey and Chef Elaine. After his graduation, he became sous chef at a thriving casino. Once he had sufficiently built a reputation, he opened his third restaurant, the Picnic Basket and the Ultimate Picnic Basket. Wells has won numerous awards for his cooking, including third place in Mississippi’s BBQ Chicken Contest Spring fest. He also has his own gourmet BBQ sauce and line of seasoning.

The Cheese Impresario - Barrie Lynn

Barrie Lynn is The Cheese Impresario. She writes “Cheese Matters,” a monthly column for the Beverly Hills Times and has been seen in USA Today, Wine Spectator, The Hollywood Reporter, Daily Candy and on E! Entertainment. Her tastings have attracted celebrities such as Three 6 Mafia, Jeff Garlin and the cast and crew of the Showtime hit, Weeds.
She will discuss the cheese basics in a quick “cheese 101,” as well as discuss some new trends in cheesemaking – from green cheesemakers, to raw milk and mixed milk cheeses. Also, Barrie Lynn is an expert on serving and pairing cheese. She will offer advice for pairing cheese with beer and wine, as well as explore trendy cheese pairings for bourbon and scotch.

Baking Tips from Chef and Cookbook Author Aliza Green

Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of eight highly successful cookbooks and two more on the way. With a flurry of new releases, Green has appeared twice on NBC’s Today Show to promote her books. Her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) has earned top praises from Food & Wine and Real Simple. Her Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was highly regarded by the New York Times, Newsday, Men’s Health, Shape and Houston Chronicle, which selected Field Guide to Produce as an Editor’s Pick. With the growing success of the series, her Field Guide to Herbs & Spices (Quirk Books 2006) and Field Guide to Seafood (Quirk Books 2007) are the latest entries in this popular series. Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews in the fall of 2006. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book has been flying off the shelves in the United Stated and Canada.

Kissing and Cooking for Couples by Kim Reutzel

Kissing and Cooking for Couples is a recipe to add spice and romance into your relationship. Learn the skills to divorce proof your marriage and keep your spouse hungry for more. It encourages you to cook because you need to, listen because you learn and kiss because you want to.
“Kissing and Cooking for Couples,” has eight chapters and 12 date night recipes. The chapters include faith based biblical advice on subjects such as: communication, turning conflict into compromise, controlling your thoughts, having realistic expectations, building on your differences, spending time together, and love. The date night recipes include: a menu, shopping list, finish the sentence cards, preparation topics, his and her cooking duties, scheduled kisses, kissing quotes, dinner topics, Bible verses, table prayer, advice from the marriage planner and advice from other couples.

Table Talk: Food, Family, Love with Cookbook Author Carol McManus

Carol McManus, the proprietor of a popular café, Espresso Love, on Martha’s Vineyard, MA. Her philosophy of cooking – that it should be delicious, nutritious, and interesting – has won her countless awards and kudos from food and travel reviewers. She won international coverage when then-President Bill Clinton and his wife, Hilary, vacationed on the Island and came into her bakery to buy the red, white, and blue Presidential Muffin, which she especially created for him. Her café’s slogan – Where’s the love? – is a popular t-shirt on the Vineyard.

Kids in the Kitchen w/Travel Writer & Cookbook Author, Jennifer Evans Gardner

Jennifer Evans Gardner is a food and travel writer, cookbook author, and the owner of Little Feet In The Kitchen, a Los Angeles based children’s cooking school. Previously a film and television writer/producer, she has written for WB Animation, Walt Disney Television Animation, MTV, Tribune Entertainment, Lifetime II and Fox. She wrote and edited for Vicki Iovine’s popular parenting website Girlfriendsguide.com, as well as Weddingchannel.com. She is the author of “Barefoot in the Kitchen – The Pregnancy Survival Cookbook” (Lyons Press), co-author of “Bitchin’ in the Kitchen – The PMS Survival Cookbook” (Kensington Press), and “A Cookbook For Adventurous Young Chefs."

Jennifer has served as a producer for Walt Disney Television Animation, and has just completed her first children’s book. She has been Editor-In-Chief for NBC’s Today Show travel guru Peter Greenberg, contributing editor for ePregnancy Magazine, and a freelance writer for Eating Magazine, Santa Barbara Magazine and The Studio City Sun, among other publications.

Healing Art of Detoxification - Natural Cleansing with Karen Raden, MS,RD,CCN

Healing Art of Detoxification - Natural Cleansing with Karen Raden, MS,RD,CCN

Karen completed her Masters of Science degree in Nutrition from Bastyr University in Seattle, Washington - considered the Harvard of holistic natural medicine by experts in the field. In addition to being a Registered/Licensed Dietitian and Certified Clinical Nutritionist, she holds a BA in Hotel Restaurant Management from Michigan State University and attended L'Ecole Hoteliere Summer Chef School in Lausanne, Switzerland. She completed a culinary internship at the Four Seasons Hotel Chicago and managed various fine restaurants throughout the Chicago area. Karen has also trained to the level of Certified Reiki Master and has a great interest in the human energy system. As an integrative nutritionist, Karen "integrates" both alternative and conventional nutrition. She looks at the science behind health and healing by reviewing lab tests from a nutritional perspective. Drawing upon her training from Bastyr and over fifteen years of experience, Karen can also recommend herbs, supplements, and functional medicine testing (i.e. saliva testing to determine cortisol levels, blood tests to look at vitamin status, etc.) alongside mind-body techniques that support wellness. With this process under way, Karen can then guide you in discovering and removing hidden obstacles that may show up as you move toward achieving your goals. Working with Karen, you get the best of both worlds.